Bake-Off® Contest 17, 1966
Ely, Nevada

Golden Gate Snack Bread

Serve this flavorful cheese bread with soup or chili.

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1 reviews.
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  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 8
  • servings 16
 

Ingredients

Bread

3 1/2
cups Pillsbury BEST® All Purpose or Unbleached Flour
2
tablespoons sugar
2
pkg. active dry yeast
1
cup water
2
tablespoons margarine or butter
1
(8-oz.) jar pasteurized process cheese spread

Filling

1/4
cup margarine or butter, softened
3
tablespoons dry onion soup mix

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  • 2 In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
  • 3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
  • 4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
  • 5 Bake at 350°F. for 15 to 25 minutes or until golden brown.
  • 1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  • 2 In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
  • 3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
  • 4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
  • 5 Bake at 350°F. for 15 to 25 minutes or until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
350mg
350%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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